This post is sponsored by Organic Girl. Thank you so much for supporting the brands that support me!
I’m really excited about this post today for a few reason; I get another excuse to eat my Vegan Jalapeno Ranch, I could eat taco salads every single day, especially when they have sweet potato in them, and these pepper greens from Organic Girl are the perfect taco salad greens!
They are a combination of baby mustard greens, arugula, spinach and a few other greens so they have a really nice bit that goes perfectly in a taco salad! And, now that the weather is cooling down a bite I don’t feel so guilty about turning the oven on to roast my sweet potatoes. Because in all honesty, I eat roasted sweet potatoes all summer long. For some reason I think of sweet potatoes as more of a fall ingredient, but that definitely doesn’t stop me. Just like I will most likely be eating this pesto all winter long.
I’ve eaten a lot of taco salads in my day and there are a few essentials you need to make a great one. Beans are always a must and although I’ve been eating a lot of pinto beans lately, black beans are always my favorite. I also like to add some bright colors, like tomato, red onion and jalapenos because food tastes better when it’s colorful!
A creamy avocado is pretty much a rule when making taco salad and I always try to make time to roast some sweet potatoes to throw in because it is so much better with them. And it wouldn’t be a taco salad without some crunchy chips sprinkled on top. But, one of the most important aspects of a great taco salad is the lettuce and these pepper greens really do the trick! They also pair really well with my creamy jalapeno ranch dressing 🙂
Vegan Jalapeno Ranch Dressing Recipe
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Sweet Potato Taco Salad with Pepper Greens & Jalapeno Cashew Ranch
Prep Time: 25 mins- Cook Time: 30 mins
- Total Time: 55 minutes
- Yield: 4 1x
- Category: Salad, Gluten Free, Vegan
Prep Time:
Yield:
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Pin RecipeIngredients
- 1 large sweet potato, peeled and diced into bite size pieces (about 4 cups)
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon granulated garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 (4 ounce) container Organic Girl Pepper Greens
- 1 (15 ounce) can black beans, drained and rinsed
- 1 avocado, diced
- 1/3 heaping cup diced red onion
- 1 large tomato, diced
- 1 jalapeno, sliced
- Cilantro, if desired
- Corn chips
- Vegan jalapeno ranch dressing, if desired (link to recipe above)
Instructions
- Pre-heat oven to 350 degrees Fahrenheit. Place diced sweet potato on a large cookie sheet and toss with olive oil and spices. Roast sweet potatoes until fork tender, about 30 minutes.
- Add lettuce, sweet potato, black beans, avocado, red onion, tomato, and jalapeno to a large bowl and mix. Top salad with desired amount of cilantro, corn chips and dressing.
Notes
You can also assemble taco salad bowls separately rather than mixing everything into a large bowl.
Matt Robinson says
September 17, 2015 at 2:46 amThis looks amazing! Especially with that jalapeno ranch, Love this!
Traci | Vanilla And Bean says
September 17, 2015 at 6:19 amMexican food wins again! Love this Izzy, and of course it’s even better because of the ranch and sweet potato! I just got big bag of fresh jalapeños from my CSA that I am so excited to nom on, and this would be a perfect recipe to use them in! Delicious!
Gayle @ Pumpkin 'N Spice says
September 17, 2015 at 8:38 amTaco salads are one of my favorites, too…they’re just so flavorful! I love the twist with sweet potatoes, Izzy! So creative! And that ranch dressing is just calling my name! Gorgeous!
Natalie @ Tastes Lovely says
September 17, 2015 at 3:13 pmThis is the perfect salad to go with your jalapeno ranch dressing! Such a pretty salad. Love all the gorgeous colors : )
★★★★★
marcie says
September 17, 2015 at 9:01 pmThis is one gorgeous salad, Izzy, and a big yes to black beans, sweet potatoes and avocado! That dressing is the perfect topper for this!
Danielle says
September 17, 2015 at 9:34 pmI love taco salads, this version looks absolutely delicious! I kind of wish I could dive right into that plate. That ranch dressing looks so fantastic too!
Nicole ~ Cooking for Keeps says
September 18, 2015 at 2:54 pmThis is calling my name right now as I’ve currently spend the last 48 hours consuming everything fried under the sun, my stomach needs a break with something refreshing and gorgeous like this!
Julia | Orchard Street Kitchen says
September 19, 2015 at 1:57 pmOh my, this looks absolutely amazing! And I must try out your vegan jalapeno ranch dressing. I love having sweet potatoes with spicy Mexican food – such a great contrast. Thanks for the inspiration, Izzy!
Alyssa @ My Sequined Life says
September 19, 2015 at 9:37 pmSalads like this one are my favorite Izzy! So colorful and packed with my favorite things. I need that jalapeno ranch dressing in my life!!
jackie @ supermancooks says
September 20, 2015 at 11:33 amthis looks delicious Izzy! Dare I say it looks like “healthy nachos” (something I have been looking to find all my life)? I love the addition of sweet potatoes. I can not wait to try this!
She Likes Food says
September 20, 2015 at 1:34 pmThank you, Jackie! Haha, healthy nachos is the dream!!
Stacey @ Bake.Eat.Repeat. says
September 21, 2015 at 2:28 pmThis taco salad sounds fantastic! I’ve never put sweet potatoes in a taco salad before, but that needs to change. That’s such a great idea!
Geraldine | Green Valley Kitchen says
September 23, 2015 at 11:35 pmI just love this salad, Izzy. I’d like a big bowl for lunch – the combination of beans, sweet potato and the crunchy nachos sounds great. Love the dressing too!